Sesame Seed Brittle
From Chef Lesli Sommerdorf for Harmons
Ingredients
1 cup white sesame seeds
1/2 cup sugar
2 tablespoons honey
Instructions
Grease 2 sheets of waxed paper with vegetable oil and set aside.
In a frying pan over low heat, toast the sesame seeds until lightly golden and nutty, about 5 minutes.
In a saucepan over medium heat, add the sugar and honey and bring to a boil. Stirring constantly, cook for 2 minutes. Add the sesame seeds and stir to combine. Immediately and carefully pour the mixture over 1 sheet of waxed paper. Place the second sheet over the mixture and, using a rolling pin, gently flatten the mixture until the desired thickness is reached. Allow the mixture to cool slightly before transferring to a cutting board. Carefully discard the waxed paper and, using an oiled knife, cut the brittle while still warm.
From prariesonpetals.blogspot.com
Marcona Almond Brittle
From Chef Lesli Sommerdorf for Harmons
(If brittle begins to harden, place on a baking sheet in a 375-degree oven until pliable; you can do this only once before the sugar begins to crystallize.)
Ingredients
Vegetable oil
1 cup sugar
1/4 cup water
3/4 cup Marcona almonds
1 1/2 teaspoons fleur de sel
Lightly coat a nonstick baking mat or a piece of parchment with oil, and place on a heatproof surface.
In a small saucepan over medium-high heat, bring sugar and water to a boil, tilting pan slightly to swirl. Wash down sides with a wet pastry brush if crystals begin forming. Boil, without stirring, until mixture turns pale amber, about 8 minutes.
Remove from heat, and stir in almonds. Pour mixture onto center of prepared surface, and sprinkle with fleur de sel. Let stand just until the edges are cool enough to handle. Working quickly and using gloved hands lightly coated with oil, pull pieces of caramel and almonds away from the center until caramel starts to harden and you are able to pull long, thin pieces before they break away.
Transfer to a parchment-lined baking sheet to cool completely. Repeat.
From marthastewart.com
